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Dietary intake of heme iron and risk of gastric cancer in the European prospective investigation into cancer and nutrition study
Author(s) -
Jakszyn Paula,
Agudo Antonio,
LujanBarroso Leila,
BuenodeMesquita H Bas,
Jenab Mazda,
Navarro Carmen,
Palli Domenico,
Boeing Heiner,
Manjer Jonas,
Numans Mattijs E,
Igali Laszlo,
BoutronRuault MarieChristine,
ClavelChapelon Françoise,
Morois Sophie,
Grioni Sara,
Panico cSalvatore,
Tumino Rosario,
Sacerdote Carlotta,
Quirós J. Ramon,
MolinaMontes Esther,
Ma Huerta Castaño Jose,
Barricarte Aurelio,
Amiano Pilar,
Khaw KayTee,
Wareham Nicholas,
Allen Naomi E.,
Key Timothy J,
Jeurnink Suzanne M.,
Peeters Petra HM,
Bamia Christina,
Valanou Elisabeth,
Trichopoulou Antonia,
Kaaks Rudolf,
Lukanova Annekatrin,
Bergmann Manuela M.,
Lindkvist Björn,
Stenling Roger,
Johansson Ingegerd,
Dahm Christina C.,
Overvad Kim,
Olsen Anja,
Tjonneland Anne,
Skeie Guri,
Ragnhild Broderstad Ann,
Lund Eiliv,
Michaud Dominique S.,
Mouw Traci,
Riboli Elio,
González Carlos A
Publication year - 2011
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/ijc.26263
Subject(s) - european prospective investigation into cancer and nutrition , medicine , cancer , prospective cohort study , helicobacter pylori , vitamin c , gastroenterology , heme , case control study , epidemiology , anemia , cohort study , physiology , red meat , pathology , biology , biochemistry , enzyme
Even though recent studies suggest that a high intake of heme iron is associated with several types of cancer, epidemiological studies in relation to gastric cancer (GC) are lacking. Our previous results show a positive association between red and processed meat and non cardia gastric cancer, especially in Helicobacter pylori infected subjects. The aim of the study is to investigate the association between heme iron intake and GC risk in the European prospective investigation into cancer and nutrition (EURGAST‐EPIC). Dietary intake was assessed by validated center‐specific questionnaires. Heme iron was calculated as a type‐specific percentage of the total iron content in meat intake, derived from the literature. Antibodies of H. pylori infection and vitamin C levels were measured in a sub‐sample of cases and matched controls included in a nested case‐control study within the cohort. The study included 481,419 individuals and 444 incident cases of GC that occurred during an average of 8.7 years of followup. We observed a statistically significant association between heme iron intake and GC risk (HR 1.13 95% CI: 1.01–1.26 for a doubling of intake) adjusted by sex, age, BMI, education level, tobacco smoking and energy intake. The positive association between heme iron and the risk of GC was statistically significant in subjects with plasma vitamin C <39 mmol/l only (log2 HR 1.54 95% CI (1.01–2.35). We found a positive association between heme iron intake and gastric cancer risk.